0 from 27 votes
Beer Cheese Soup Recipe
This Beer Cheese Soup Recipe makes the perfect bowl of comfort food. Velvety white cheddar combines with smoky bacon and jalapeño to create a super cozy meal you can enjoy in under 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 627 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 slices thick cut bacon
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 small jalapeño seeds and membranes removed, diced
- 2 Tablespoons butter
- 2 Tablespoons all purpose flour
- 12 ounces wheat or lager beer
- 2 cups chicken stock
- 16 ounces White Cheddar Cheese freshly grated
- 3 Tablespoons cornstarch
- 1 cup heavy cream
- sliced green onions for garnish
Instructions
- Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook until it is crisp and browned. Flip as needed. Remove the bacon to a paper towel to drain any additional grease. When the bacon is cool, chop it and set aside.
- Remove most of the grease from the pan, leaving about 1-2 tablespoons. Add the onion and cook, stirring occasionally, until it is tender and golden brown-- about 5 minutes.
- Next add the garlic and jalapeño. Stir and cook for an additional minute. Add the butter and allow it to melt. Once melted, add the flour and stir until the flour coats the onion mixture evenly, cooking for about 1 minute.
- Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low. Allow the soup to simmer while you prepare the cheese.
- In a large bowl, toss together the cheese and cornstarch.
- Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time. Stir constantly until the cheese has melted. Allow the soup to simmer and thicken for a few minutes, then turn off the heat. Serve garnished with the chopped bacon and green onions.
Cup of Yum
Notes
- My favorite kind of cheese to use in this Beer Cheese Soup is white cheddar, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your own cheese from a large block as it will melt into the soup much better.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Calories
627kcal
(31%)
Carbohydrates
16g
(5%)
Protein
24g
(48%)
Fat
50g
(77%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
156mg
(52%)
Sodium
733mg
(31%)
Potassium
287mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1491IU
(30%)
Vitamin C
6mg
(7%)
Calcium
587mg
(59%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 627
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 733mg | 31% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 587mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.